Ingredients
1/4
cup olive or vegetable oil
1
tablespoon capers
3
cloves garlic, finely chopped
2
cans (28 ounces each) whole Italian-style tomatoes, drained and chopped
1
small red jalapeño chile, seeded and chopped
1/2
cup sliced imported Kalamata or ripe olives
1/2
cup sliced pimiento-stuffed olives
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
package (16 ounces) long fusilli or rotini pasta
Freshly ground pepper
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook capers and garlic in oil, stirring frequently, until garlic is soft. Stir in tomatoes and chili. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes, stirring occasionally. Stir in olives, oregano and basil. Cover and simmer 10 minutes.
Cook and drain pasta as directed on package. Mix pasta and tomato mixture. Serve with pepper.
